Winter Warmers

Hot Indian Winter Food
MUSHROOM CHETTINAD
Source:
Sanjay Thumma (with little modifications I made)
Ingredients
1 tablespoon extra virgin olive oil
10-12 curry leaves – torn (optional)
1 large onion – chopped
1 tablespoon ginger – paste
1 tablespoon garlic – paste
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chilly powder (spicy) – less or more as per your taste
1 tablespoon coriander powder
2 medium tomatoes – chopped
2 x 8oz packet mushroom – chopped
1/2 tablespoon garam masala
Salt to taste
1 tablespoon butter (optional)
In the mortar and pestle: 
3 garlic – whole
1 teaspoon cumin seeds
1 tablespoon pepper corns
For garnish:
1/4 cup cilantro
Directions
1. Heat oil in a large cooking pan. Once the oil sizzles, add curry leaves and let it bath in the hot oil for 30-45 seconds. Then add the onions and little salt (about 2 pinches), stir and cover over medium low flame. Let the onions sweat and brown, approximately 8-10 minutes. After 5 minutes, just check and stir.
2. Sprinkle turmeric, chilli and coriander powder and saute till the raw smell disappears, about 2 minutes. Add the tomatoes and cook until they turn mushy, approximately 3-4 minutes. Throw in the mushrooms and stir to combine and cook covered for 15-20 minutes. Add garam masala and mix well.
3. Pound the whole garlic, cummin seeds and pepper corns to a paste in a mortar pestle. Add butter to a saucepan and melt it. Once they bubble add the above paste and saute for 2 minutes.
4. Pour the buttery spice mix to the mushroom gravy and stir to combine. Garnish with cilantro and serve.
Tips:
1. Don’t add any water to the gravy as the mushroom will leave out its moisture.
2. Since I wanted to avoid the butter, I dry roasted the garlic-cummin-peppercorn paste.

This post is syndicated from Spices and aroma.